Creamy Shrimp and Grits

Creamy Shrimp and Grits

For the grits:

5 cups water

3 cups skim milk

2 tablespoons diet margarine

2 cups stone ground corn grits

For the gravy and shrimp:

4 strips bacon, sliced into 1/4-inch pieces (I use bacon bits or diced lean

ham)

2 pounds shrimp, peeled and deveined

3 cloves garlic, minced

8 thinly sliced scallions, white and green parts kept separated

¼ cup all-purpose flour

2 medium tomatoes, peeled, seeded and diced

1 ½ cups skim milk

Salt and cayenne or white pepper, to taste

Tabasco sauce, optional

To make the grits: In a small saucepan combine the water, milk and margarine. Add salt to taste. Bring to a simmer. Add the grits. Cook over medium low heat, stirring often, for 15-20 minutes until grits are tender. Add white pepper to taste. Cooked grits should have the same consistency as oatmeal or Cream of Wheat.

To make the gravy and shrimp: Cook bacon until crisp in a sauté’ pan. Drain grease. Add shrimp, garlic and scallion whites to the bacon. Sauté until the shrimp just begins to firm up. Dust the mixture with flour and stir until well-blended. Add tomatoes and milk; stir until well-blended. Bring to a simmer, stirring occasionally. Season with salt and pepper to taste. Serve immediately over grits, garnishing with the remaining scallion greens. Add a little Tabasco sauce to kick it up if you like! Excellent accompaniments are fresh sliced beefsteak tomatoes and a roll. Makes 8-10 servings.

Note: Instead of using stone ground grits you can make your favorite instant grits. You can substitute ham or smoked sausage for the bacon or use pre-cooked bacon pieces. Canned petite-diced tomatoes, drained, make a fine substitute for fresh tomatoes.

Use of trade names does not imply endorsement by the North Carolina Cooperative Extension of the products named nor criticism of similar products not mentioned.

For more information contact:

Geissler Baker, M.Ed.

Extension Agent, Family & Consumer Sciences

3309 Burlington Rd., Greensboro, NC 27405

Phone: 336-375-5876 / Fax: 336-375-2295

Email:

January9, 2013 – Good Morning Show

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